Lasagna is one of my signature dishes, but I find that after eating the traditional lasagna I feel a bit overly indulged and sleepy – great comfort food. Not great for when you are trying to be a healthier self. So I came up with a healthier version of the classic dish and it turned out great!

This recipe contributes nicely to your protein and veggie intake.

Ingredients: 

• 500g Lean beef mince
• 6 sheets of lasagna pasta – for 1 layer
• 1/2 bottle bolognese sauce (low carb version if you can find one!)
• 250g button mushrooms
• 1 large red onion
• 500g spinach
• 100g mature cheddar cheese
• 25g fresh parmesan cheese
• 1 cup milk
• 1 heaped tsp butter
• 1 tbs baking flour
• 1 red chilies
• 2 tbs olive oil
• A couple grinds of salt and pepper
• A shake of mixed herbs
• 1 head broccoli
• A shake of lemon juice

Broccoli Method:

• In a casserole dish, throw in the broccoli and drizzle with 1 tbs olive oil
• Add a couple grinds of salt and pepper and add a shake of lemon juice

Lasanga Method: 

• Pre-heat your oven to 160 degrees Celcius
• Check your specific pasta cooking instructions on the box – you might need to soak the sheets for 30 minutes in warm water
• In a frying pan, heat up the olive oil, fry up the mushrooms and onion till browned
• Add the mince and cook till browned
• Turn down the heat and add the bolognese sauce
• Add the chilies, the mixed herbs and some salt and pepper
• Let that simmer
• Boil some water and cook the spinach for 8 minutes – don’t overcook, it’ll lose the nutrients!
• When the spinach is done, drain it and squash it with a bowl until most of the water comes out
• Make the Béchamel Sauce (recipe below)
• Grate your cheeses together
• Drain your pasta

Add it all together! In a casserole dish add a thin layer of mince and spinach together, cover with a layer of pasta. Add the rest of the mince and spinach on top of the pasta. Cover it with the Béchamel sauce (cover so it spreads well, there isn’t a lot of this!) and sprinkle the cheeses over the top.

Pop the broccoli and lasanga in the oven and wait for 30 minutes!

Enjoy!

Béchamel Sauce Recipe:

• Pour 1 cup milk into a microwavable bowl
• Add the butter and the flour
• With a fork beat it together till the flour is mixed in the milk (don’t worry about that butter yet)
• On a high heat, pop the bowl into the microwave, give it 2 minutes then stop it
• Stir, and pop it in again (repeat)
• Leave it in until it starts raising in the microwave – it will start getting fluffy and rise up in the bowl
• Take it out and stir
• Repeat this until the mixture is creamy and fluffy, this usually takes me about 8 minutes